Ingredients
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4 2/3 cups bow tie pasta, uncooked
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12 ounces boneless skinless chicken breasts, cut into 1-inch strips
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1/2 teaspoon salt-free lemon pepper
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2 garlic cloves, minced
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1 tablespoon canola oil
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1 cup chicken broth
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1 cup frozen peas, thawed
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2 teaspoons lemon juice
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1/2 teaspoon salt
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1/3 cup parmesan cheese, shredded
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2/3 cup carrot, shredded
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1/4 cup reduced-fat cream cheese, cubed
Instructions
- Cook pasta according to package directions. Meanwhile, sprinkle chicken with lemon-pepper.
- In a large nonstick skillet, stir-fry chicken and garlic in oil until chicken juices run clear.
- Remove and keep warm.
- Add broth, peas, carrots, cream cheese and lemon juice to the skillet; cook and stir until cheese is melted.
- Drain pasta.
- Add pasta, chicken and salt to vegetable mixture; cook until heated through.
- Sprinkle with Parmesan cheese.
- Yield: 4 servings.